Ingredients
300 g cheese or spinach ravioli
1 tbsp olive oil
2 garlic cloves, minced
1 cup cherry tomatoes, halved
1 bunch asparagus, cut into small pieces
1 tbsp butter
Fresh basil, chopped
Fresh parsley, chopped
Salt and black pepper to taste
Grated Parmesan for serving (optional)
Instructions
Cook the ravioli in salted boiling water according to package directions. Drain and set aside.
Heat olive oil in a pan and sauté the garlic until fragrant.
Add the cherry tomatoes and cook for 1–2 minutes until they start to soften.
Add the asparagus and cook for about 3–4 minutes until tender but still crisp.
Stir in the butter, then add the cooked ravioli. Gently toss everything together.
Season with salt and pepper, then add the fresh basil and parsley.
Serve immediately with a sprinkle of Parmesan on top if desired.